Easy Crock Pot Chicken Noodle Soup

I’m back in shorts today, but the brief cold spell had me longing to bring out the crock pot and whip up some comfort food. I have been making this soup for so long I don’t even consider it a real recipe. It’s basically a dump-and-stir list of ingredients. But it’s ridiculously easy and really good — one of those things I make once a week in the fall and winter because it’s just too convenient.

This one also happens to be in my kids top 5 favorite dinners. I make it so often because, well, no one ever complains. And a dinner without complaining…we all know that’s worth its weight in gold.

This recipe calls for just throwing the noodles/pasta in the crock pot during the last hour. If you want the soup to last over several days though, I would cook and store the noodles separately. If left in the soup for more than a day they get soggy. Also, because I make this so much I cook and shred lots of chicken breast at once, then freeze it. That way I have it all ready to go when I want to make the soup…again.

Place first six ingredients (broth thru green onions) in a crock pot and cook on low for 4-5 hours. Turn crock up to high and add frozen corn and pasta; cook one hour or until pasta is tender. Stir in chicken.

Meet Sugar Mama

Lindsay cooks from her Home on the Range in Kansas. She's won over $100K in recipe contests, but still struggles to please her picky taste-testers, ages 12, 9 and 4. She posts her kid-tested, hubby-approved recipes right here.